Slow Cooker Chorizo Corn Chili
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Chorizo sausage & corn chili is a spicy, flavorful slow cooker recipe, easily whipped up with only 15 minutes of prep & perfect for cool fall & winter days!
It’s a rainy, cool day in San Diego, which means it’s finally starting to feel like fall! When it comes to recipes, nothing says fall to me more than a big bowl of chili!
During the fall and winter months growing up in Oklahoma, my Mom would put on a crock pot of chili once a week. I loved smelling the delicious aromas from the chili when I arrived home from school!
Last week, I whipped up a delicious twist on our classic family chili recipe that was inspired by an amazing side dish I recently had. The side dish was corn with chorizo and shishito peppers served at my favorite San Diego steakhouse, Cowboy Star.
Since I know that shishito peppers aren’t available everywhere, I swapped those out for jalapenos and turned that tasty side dish into a delicious new corn chili recipe!
Chorizo Corn Chili Ingredients
- 1 tbsp olive oil
- 1 cup onion (diced)
- 2 jalapeños (seeded & diced)
- 2 cloves garlic (minced)
- 2 lbs chorizo
- 2 cans (15 oz) tomato sauce
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups corn kernels (fresh or frozen)
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- ½ tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp kosher salt
Optional Toppings
- ½ cup sour cream
- 1 avocado (diced)
- ¼ cup cilantro
- 1 cup cheddar cheese (shredded)
- 1 cup tortilla strips
Chorizo Corn Chili Instructions
Pour the olive oil in a large skillet over medium heat. Add the onion and jalapeños, cook 3-4 minutes. Add the garlic and cook for an additional minute. Place the chorizo in the skillet and cook 6-8 minutes. Drain any grease from the chorizo with a mesh strainer.
Place in a large slow cooker
. Add the tomato sauce, diced tomatoes, corn kernels, chili powder, cumin, paprika, cayenne pepper, black pepper and salt.
Stir everything together. Set to low and cook for 6-8 hours, or set to high and cook for 3-4 hours.
Add the toppings of your choice. I topped mine with a healthy heaping handful of shredded cheddar cheese. Mmm melty cheese on warm chili, so good!
I also added some fresh chopped cilantro, avocado and tortilla strips for a little crunch!
Growing up, we couldn’t have chili without cornbread, and this Chorizo Corn Chili recipe gave me the perfect excuse to whip up my favorite Gluten Free Cheddar Jalapeno Cornbread! It was a match made it cheesy jalapeño heaven 😉
Slow Cooker Chorizo Corn Chili
Ingredients
- 1 tbsp olive oil
- 1 cup onion, diced
- 2 jalapeños, seeded & diced
- 2 cloves garlic, minced
- 2 lbs chorizo, soyrizo for vegetarian
- 2 15 oz cans tomato sauce
- 10 oz can diced tomatoes with green chilies
- 4 cups corn kernels, fresh or frozen
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- ½ tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp kosher salt
Optional Toppings
- ½ cup sour cream
- 1 avocado, diced
- ¼ cup cilantro
- 1 cup cheddar cheese, shredded
- 1 cup tortilla strips
Instructions
- Add the olive oil to a large skillet over medium heat.
- Add the onion and jalapeños, cook 3-4 minutes.
- Add the garlic and cook for an additional minute.
- Add the chorizo and cook 6-8 minutes.
- Drain any grease from the chorizo with a mesh strainer.
- Place in a large slow cooker.
- Add the tomato sauce, diced tomatoes, corn kernels, chili powder, cumin, paprika, cayenne pepper, black pepper and salt.
- Stir everything together.
- Set to low and cook for 6-8 hours, or set to high and cook for 3-4 hours.
Notes
Nutrition Facts
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